The Best Lemon Buttermilk Pound Cake Recipe
Looking for a show-stopping dessert? Look no further! This Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze is a blue-ribbon winner and a family favorite. Submitted by Sarah Copeland Sawicki, this cake never fails to impress with its moist texture and tangy lemon glaze.
Table of Contents
Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze
This lemon buttermilk pound cake, topped with Aunt Evelyn’s signature lemon glaze, is the epitome of a classic dessert. Perfect for any occasion, this cake is sure to get rave reviews from your family and friends.
Notes of Ingredients
Cake:
- 3 ½ cups all-purpose flour: Provides structure to the cake.
- ½ teaspoon salt: Enhances the flavors.
- ½ teaspoon baking soda: Helps the cake rise.
- 2 ½ cups white sugar: Adds sweetness and moisture.
- 1 ½ cups unsalted butter, softened: Gives a rich, buttery flavor.
- 4 large eggs: Bind the ingredients together.
- 1 cup buttermilk: Adds a tangy flavor and keeps the cake moist.
- 1 teaspoon lemon extract: Infuses the cake with lemon flavor.
Glaze:
- 2 cups confectioners’ sugar: Sweetens and thickens the glaze.
- ¼ cup lemon juice: Provides a tangy flavor.
- 2 tablespoons unsalted butter, softened: Adds richness to the glaze.
- 1 tablespoon lemon zest: Enhances the lemon flavor.
How to Make Lemon Buttermilk Pound Cake
- Preheat the oven: Set the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
- Sift dry ingredients: Sift flour, salt, and baking soda together in a bowl.
- Cream sugar and butter: Beat sugar and butter in a bowl with an electric mixer for 10 minutes.
- Add eggs: Add eggs, one at a time, beating well after each addition.
- Combine wet and dry ingredients: Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract.
- Pour and bake: Pour batter into the prepared pan. Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.
- Cool the cake: Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper.
How to Serve Lemon Buttermilk Pound Cake
This cake is perfect on its own or with a dollop of whipped cream. For an extra touch, serve it with fresh berries or a scoop of vanilla ice cream.
How to Store Lemon Buttermilk Pound Cake
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap before freezing.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 535.49 kcal | 27% |
| Total Fat | 22.84 g | 33% |
| Carbs | 78.63 g | 30% |
| Sugars | 54.2 g | 60% |
| Protein | 5.82 g | 12% |
| Sodium | 154.49 mg | 8% |
| Fiber | 0.9 g | 3% |
| Saturated Fat | 13.64 g | 68% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 6.64 g | – |
| Polyunsaturated Fat | 1.2 g | – |
| Cholesterol | 109.63 mg | 37% |
| Calcium | 40.32 mg | 5% |
| Magnesium | 11.17 mg | 3% |
| Potassium | 89.14 mg | 3% |
| Iron | 1.74 mg | 12% |
| Zinc | 0.5 mg | 5% |
| Phosphorus | 83.35 mg | 12% |
| Vitamin A | 222.21 mcg | 28% |
| Vitamin C | 2.26 mg | 3% |
| Thiamin (B1) | 0.26 mg | 24% |
| Riboflavin (B2) | 0.27 mg | 19% |
| Niacin (B3) | 1.88 mg | 12% |
| Vitamin B6 | 0.05 mg | 3% |
| Folic Acid (B9) | 100.08 mcg | 50% |
| Vitamin B12 | 0.25 mcg | 10% |
| Vitamin D | 0.52 mcg | 3% |
| Vitamin E | 0.78 mg | 5% |
| Vitamin K | 1.97 mcg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQS ABOUT Lemon Buttermilk Pound Cake
Can I use regular milk instead of buttermilk?
While buttermilk adds a unique tangy flavor and moisture, you can substitute it with a mixture of regular milk and lemon juice or vinegar. Use 1 cup of milk and add 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
Can I use a different type of pan?
Yes, you can use a different type of pan, but the baking time may vary. Check for doneness with a toothpick inserted into the center of the cake.
How can I make the cake more lemony?
For a stronger lemon flavor, add more lemon zest to the batter or increase the amount of lemon extract.
The Best Lemon Buttermilk Pound Cake Recipe
Ingredients
Cake:
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ½ cups white sugar
- 1 ½ cups unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon lemon extract
Glaze:
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
- 2 tablespoons unsalted butter softened
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
- Make the cake: Sift flour, salt, and baking soda together in a bowl.
- Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan.
- Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper.
- Make the glaze: Beat confectioner’s sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth.
- Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.
